So this was my first attempt at an all grain Imperial Stout keeping it a small batch as I wanted to use a more complex grain bill. I was gonna do a Mikkeller recipe but at the last minute just pulled together a few different ideas as I wanted to try brown malt as I've recently got into Brown Ale and try Simpson's double roasted crystal (DRC) to add some raisin type flavour without the Special B 'Celebrator' vibe. The grain bill is below and I welcome comments and advice on fine tuning it in terms of %'s etc. I based some of it from my 'Two Gallants' stout which I quite enjoyed. I added late hop additions as I want to try the beer 'early' but also put some away for 4-6 months. Apologies for the name but I've been reading Moby Dick :) Evening shades and phantoms - Imperial Stout Best Pale Malt - 31% Golden Promise - 31% Crystal 40 - 10% Crystal 120 - 10% DRC - 4% Chocolate Malt - 5% Brown Malt - 5% Roasted Barley - 4% Hops used and additions. Galena 13.9% Northern Brewer 9.3% 60 min- Galena 20g Northern Brewer 10g 30 min - Galena 15g 15 min - Northern Brewer 10g 2 min - Galena 10g Northern Brewer 10g OG - 1.080 (was aiming for 1.090 but that stuck mash!!) FG - - 1.020-1.022-ish hopefully 1.020 ABV - 7.8-8.0 give or take final gravity IBU - 85 Mash 80 min at 67c Mash out 10 min at 75 60 min boil I had a few 'disasters' with a stuck mash, even though I used rice hulls, filter issues etc. All this aside the beer is bubbling away happily. I split the batch and have used MJ's Liberty Bell yeast in one and Yeast Bay Voss Kviek in the other. Some questions... How long should I keep this in the carboy before transfer to bottle/keg? I plan to keg (5l mini-keg) one batch and bottle the other and set aside for a couple of months. I'll drink the keg earlier but as it's just the mini keg I can leave it aside for a month or two at least and leave the bottles a while longer. I have a stable 18c cupboard I can use. I'm aware I'll lose the late hop aroma/flavour the longer it ages. Basically any advice on aging - temp duration, how quick to drink it etc is always welcme. I have so much more to learn, patience being the main thing. When I first made a coffee stout I drank it far too early - too eager!